THE BEST ROASTED RED PEPPER SOUP

Not just best, but only 5 main ingredients and about 5 minutes from start to fricking-delicious finish.

INGREDIENTS

1 small onion (yellow, red or white – it’s up to you), chopped small

1 garlic clove, minced

1 tablespoon olive oil

32 ounces jarred roasted red peppers, drained and cut into a large dice

1/2 - 3/4 cups chicken broth, depending on thick or thin you like it

1/4 tsp cayenne pepper

Salt & pepper to taste

Freshly chopped cilantro for garnish

DIRECTIONS

Sauté onions in olive oil in a pot over medium heat until softened, about 5 minutes

Add garlic, and cook until fragrant, about 2 minutes more then add drained peppers - stir well

Either use an immersion blender right in the pot, or blender or processor to blend into a soup right in the pot with about 1/2cup broth and cayenne, or put everything in a processor or blender with 1/2 cup of the broth, cayenne and process until smooth – add more broth if you like it thinner

Season to taste with salt & pepper, then heat mixture in the pot

Serve in bowls (hot or cold) with some fresh chopped cilantro, and a small grind of fresh pepper